Thursday, October 25, 2012

Paprika Chicken with Sour Cream Gravy

It's great to be back in my own kitchen after 2 months on the road.

This simple paprika chicken recipe is a perfect weekday meal for the family. I found it in a the Campbell's Cooking Companion Cookbook and it's never failed me. I've added sauteed yellow onions and green bell peppers for variety... but the basic recipe is definitely a winner. I recommend serving it with a brown rice and peas & carrots.

Paprika Chicken with Sour Cream Gravy


1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoons each garlic powder, ground black pepper and ground red pepper
4 to 6 skinless, boneless chicken breast halves
4 tablespoons butter
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (regular or 98% fat Free)
2 medium green onions, sliced (about 1/4 cup)
1 container (8 ounces) sour cream


1. Mix the flour, paprika, garlic powder, black pepper, and red pepper on a plate. Coat the chicken with the flour mixture.

2. Heat the butter in a 10 inch skillet over medium heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.

3. Stir the soup and green onions into the skillet. Heat to a boil. Stir in sour cream. Lower heat and add chicken back to skillet.

4. Cover and cook for 7 minutes or until the chicken is cooked through. Serve warm.

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